Corn Dog Casserole - cooking recipe

Ingredients

2 cups celery, thinly sliced
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups green onions, sliced
1 1/2 lbs hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
17 ounces cornbread-muffin mix
8 ounces sharp cheddar cheese, shredded

Preparation

In skillet, saute celery in butter for 5 min.
Add onions; saute 5 min.
Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper.
Add the remaining hot dog mixture. Stir in corn bread mixes.
Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish.
Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until golden brown.
NOTES : I just use my own corn bread recipe.